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	<title>minerality &#8211; Gus Clemens on Wine</title>
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		<title>Minerality</title>
		<link>https://www.gusclemensonwine.com/minerality/</link>
		
		<dc:creator><![CDATA[Gus Clemens]]></dc:creator>
		<pubDate>Wed, 17 Aug 2016 08:00:01 +0000</pubDate>
				<category><![CDATA[Facts About Wine]]></category>
		<category><![CDATA[Recent Columns]]></category>
		<category><![CDATA[Gus Clemens]]></category>
		<category><![CDATA[minerality]]></category>
		<category><![CDATA[oenology]]></category>
		<category><![CDATA[vineyard]]></category>
		<category><![CDATA[viticulture]]></category>
		<category><![CDATA[wine and food matching]]></category>
		<category><![CDATA[wine review]]></category>
		<category><![CDATA[wine tasting]]></category>
		<category><![CDATA[wine tasting descriptors]]></category>
		<category><![CDATA[wine tasting notes]]></category>
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					<description><![CDATA[When wine writers write about “minerality,” what in heck are they writing about? It is imprecise term with little agreement on exact meaning. It is flavor element you know when you taste it and references non-fruit, non-spice, non-herb flavors. It can be an aroma and a taste, often both, and a texture. Much of minerality <a class="read-more" href="https://www.gusclemensonwine.com/minerality/">Read More</a>]]></description>
		
		
		
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